This Can't Be Tofu! (21 page)

Based on a Mexican recipe for green chorizo which uses chard and herbs, these “sausage” crumbles leave your lips and mouth on fire. While here tofu takes the place of pork, you could use a mixture of part tofu and part pork for flavor. The finished mixture made without the eggs is cooked, crumbled, then added to scrambled eggs, used in quesadillas, or with home fries. If you add the eggs, the mixture will hold its shape and the “sausage” can be formed into little patties
.

1.
Crumble the tofu so it resembles ground pork, then wrap it in a towel and squeeze out the water. Turn into a bowl and toss with the chipotle powder and mushroom soy sauce.

2.
Puree half the vinegar with the garlic, oregano, cumin, and coriander seeds. Add the chile and blend until smooth, then add the remaining vinegar along with the chard, cilantro, and parsley. Blend until you have a bright green puree.

3.
Combine the puree with the tofu, bread crumbs, salt, and eggs, if using. Toss well. Before cooking the entire mixture, check the seasoning by frying a little of it, then tasting it. I find that with the vinegar and chile, this is enough salt, if not add more, then heat the oil in a wide skillet and fry until golden.

The seasonings here are based on the more frequently seen red chorizo
.

1.
Crumble the tofu, wrap it in a dish towel, squeeze out the water, then turn it into a bowl.

2.
Combine the vinegar with the remaining ingredients in a small food processor or blender. Puree until smooth, then pour over the tofu and toss well. Taste for salt and pepper.

3.
To cook, heat 1 tablespoon vegetable oil in a skillet, add the mixture, and cook over medium-high heat until it’s fairly dry and crumbly, but still tender. At this point you can stir it into scrambled eggs, add it to a breakfast burrito, or home-fried potatoes, and so forth.

1.
Heat the oil in a medium nonstick skillet. When hot, add the “sausage” and cook over medium-high heat, turning frequently, until heated through and browning in places.

2.
Add the cilantro, scallion, and a few pinches of salt to the eggs. Pour them into the pan, add the cheese, and cook, stirring slowly but continually, until the eggs are set.

3.
Meanwhile, warm the tortillas in a second skillet or on an
asador
, a stove top grill that sits over the burner. Turn them so that both sides are hot. Wrap the scrambled eggs in the tortillas, and serve with salsa.

Eggs (and tofu, too) scrambled with crunchy tortilla chips are good for any meal. You can make your own chips or—just as good and, frankly, more convenient—use tortilla chips straight from the bag. Serve with warm wheat or corn tortillas and salsa
.

1.
Press the tofu
to get most of the water out while you gather the rest of your ingredients.

2.
Heat a medium nonstick skillet and add the oil. When hot, crumble the tofu into the pan into pieces about the size of scrambled-egg curds. Sprinkle with the turmeric, add the chile and scallions, and season with ½ teaspoon salt. Cook over high heat, stirring occasionally, until any water remaining in the tofu has cooked away, but not so long that the tofu turns hard. It should remain a little tender, like scrambled eggs.

3
. Pour in the eggs and add the cilantro and tomatoes. Reduce the heat a little and cook, stirring constantly, until the eggs are nearly as dry as you like them. Add the cheese and tortilla chips and continue cooking until the eggs are done. Serve onto plates with a slotted spoon so that any remaining water from the tofu stays in the pan.

All Tofu Migas:
If you’re not using eggs, use the entire carton of tofu and an extra pinch of turmeric to give them a nice yellow hue. Once the tofu has firmed up, add the cilantro, tomatoes, cheese, and tortillas, cook until the cheese is melted and everything is hot.

Note:
To make your own corn chips, start with corn tortillas—stale, if possible—and cut them into strips or wedges. Spray lightly with oil or leave dry. Bake at 425°F until crisp or microwave a single layer of chips at a time, for 1 minute on high, then turn and microwave for 40 seconds longer, or until crisp.

1.
Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.

2.
Heat the oil and butter in a medium skillet. When hot, crumble the tofu into the pan in pieces about the size of scrambled-egg curds. Sprinkle with the turmeric, season with ½ teaspoon salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard), for 3 to 5 minutes.

3.
Add the herbs and cheese, taste and season with salt, then season with pepper. Serve with a dash of paprika over the top.